Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose

作者：Yangyang Li, Shengnan Wang, Xiulin Liu, Lina Yang, He Liu, Yutang He · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.135564 · 被引用次数：26 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes